There is nothing sexy about how I came up with this recipe for black bean tacos with kabocha squash. In truth the real impetus came from the fact I had some cooked black beans in the freezer and kabocha squash that was a couple of weeks old sitting on the counter. I had to use them or lose them. However mundane the origin of an idea, the process of creating a meal requires some inspiration and creativity and that is sexy.
Often, my inspiration for the food I cook comes from the people I feed. Between all my friends and family, I will take into consideration everyone’s diet preference. This is why you will find on my blog a selection of meals to serve, omnivores, pescatarians, vegetarians, vegans, low-glycemic, gluten-free, and dairy-free recipes. In these times, all cooks should have a few recipes that will feed their diverse community.
While creating this recipe for black bean tacos it was important to me that this recipe be suitable for vegetarian and vegan diets. Therefore, any dairy is supplemental and added separately as a topping for individual tacos. That meant all ingredients in the beans and squash must be plant-based.
Distinctive flavor of Black Bean Tacos
This recipe started with frozen cooked black beans I made several months ago. Freshly cooked beans taste a lot better than canned beans, and they have a lot less salt. So, now and then I will plan and cook some fresh beans. However, I always have a selection of no-salt canned beans in my pantry. They are just too convenient and ideal for a spontaneous meal.
If you do want to cook with dried beans, add epazote and garlic to the pot when you cook them. Just like beans cooked with a ham hock, epazote and beans are a perfect pair. The flavor is so distinctive it is hard to describe. It is herbal and similar to Mexican oregano with some medicinal characteristics. The flavor is unique and thus there is no good substitute for epazote. However, once you taste beans cooked in epazote you will always want to eat them prepared this way. I use dried epazote, as fresh epazote is hard to come by in the east coast. You can find it online or at a Mexican market.
To make the black bean filling for my tacos, I sautéed some onions and minced garlic until soft and added some crumbled dried epazote and Kosher salt. Then I added the cooked black beans. Because I love beans cooked with smoked pork, the epazote helps me forget about the lack of pork and smoky flavor whenever I cook vegan beans. I’ll think to myself, “Oh these beans are soo good.” Not, “you know what these beans need, some bacon.”
The next thing I did to give the black beans a creamy texture. I puréed about a third of the sautéed beans and onions to a somewhat smooth consistency, then added the purée back to the skillet with the beans. This emulsion made the beans into a spread preventing any loose beans from slipping out of the tacos. They are similar to refried beans but with more texture.
Spicy Winter Squash for Black Bean Tacos
The squash will take the longest to cook so I begin preparing the squash and cook everything else while they roast. I used kabocha squash, but butternut squash or pumpkin are good substitutes. Any winter squash is fine. The squash is where I punched up the flavor with lots of spices and ground chili pepper. Cayenne, cumin, ground coriander, ground garlic and Mexican oregano make up the spice mix. Whenever I roast vegetables and want a garlic note, I often use ground garlic because fresh minced fresh garlic will burn in a 400°F (200°C) oven. Nothing beats fresh garlic, but burnt garlic is very bitter.
Both the beans and the winter squash pair well with chili peppers, but I did not want to overdo it with the heat. Every meal needs a solid foundation to build from and the black beans are the structure from which the taco filling is built. If there is too much competition from the spices and chilies you can’t taste the food. Here, the bean filling and the winter squash do not compete for attention. The spicy winter squash nicely compliments the filling with its natural sweetness and spices. This flavor combination of chili heat with something sweet never ceases to amaze me.
Toppings for Black Bean Tacos
As I mentioned in my post about Fish Tacos, a taco is not a taco if avocados are not in them. I realize there are plenty of traditional tacos, like carnitas without avocado, but I look for any excuse to eat avocados and tacos is one of them. In all seriousness they fit with these tacos. Yet, with all these soft and creamy fillings something fresh to bite into is needed. Cucumber, iceberg lettuce and sliced radish are all great toppings with these tacos and a great way to get more vegetables in your meal. Or, serve them on the side in a salad with a citrus vinaigrette.
If you and your dinner companions eat dairy, I highly recommend using cotija cheese or feta cheese. The briny and salty flavors punch up the earthy flavors of the beans and winter squash. It adds a much-needed bit of acid to make every thing stand out. I could not find cotija, so I used feta cheese and loved it.
If you do not eat dairy, add pickled vegetables like onions or jalapenos to get that salty-briny punch.
The other toppings I believe make this black bean taco so special are peanuts and toasted hulled pumpkin seeds. They give some needed crunch to bite into between all the soft layers of beans and roasted squash and the nuttiness just fits right in.
I started with a purpose use up the beans and kabocha squash but as I progressed my primary focus was to create a meal for vegetarian and vegan diets. Even though my children do not live at home any more, they still inspire me to create meals I believe they would enjoy. Now I have even more inspiration from my growing family with the addition of daughters-in-law. While making these tacos it gave me great pleasure knowing my daughter-in-law and brother-in-law would particularly appreciate these black bean tacos. You don’t have to be a vegetarian or vegan to enjoy this dinner. These tacos are very fulfilling with great of depth of flavor built in. You will not miss the meat.
I do not have a vegan dessert of my own to recommend but try this vegan chocolate cake recipe from Food 52. For all other purposes, Yogurt Panna Cotta with Spiced Figs would pair nicely with these tacos and they can be made ahead. Or if you want a Mexican themed meal serve with Classic Margaritas and Double Coconut Pie.
Black Bean Tacos with Spicy Winter Squash
- 1 1 lb 12 oz / 788 g winter squash like butternut or kabocha
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp cayenne
- ¼ tsp garlic powder
- ¾ Kosher salt
- 2 TB extra virgin olive oil
- 2 TB extra virgin olive oil
- 6 oz 102 g white onion, minced (about half an onion)
- 2 large cloves of garlic peeled, green germ removed and minced
- 1/2 - 1 tsp dried epazote crumbled
- 1 lb 500 g drained and rinsed cooked black beans, or 2 -15 oz can of black beans drained and rinsed. Reserve some of the bean liquid.
- Kosher salt to taste
Assemble the Tacos
- 8 corn tortillas
- Roasted winter squash
- Black bean spread
- 1 avocado sliced thin
- Cotija Cheese or Feta cheese
- Creme fraiche optional
- Small handful of cilantro minced
- ¼ cup roasted salted peanuts
- 2 TB hulled pumpkin seeds
- Salsa verde
Roast the winter squash
Preheat the oven to 400°F / 200°C
Peel the winter squash and slice into wedges, thicker than 1 inch (2.5 cm) thick.
Place the winter squash in a large bowl and set aside.
In a small bowl mix together Mexican oregano, cumin, coriander, cayenne, garlic powder and Kosher salt until evenly combined.
Drizzle olive oil and spice mix over the prepared squash. Toss the wedges with your clean hands until they are completely coated with olive oil and spice mix.
Place the seasoned squash on a baking sheet and arrange the wedges on their side. Bake in the oven and set the timer for 20 minutes.
Check the squash and turn them over on the other side. Continue to bake until the centers are soft. Depending on the thickness of the squash wedges, determines how how long they need to roast. Mine took a total of 40 minutes, but they were very thick wedges.
Turn down the oven to 350°F / 175°C and remove the squash. Loosely cover and keep warm. If you have a warming oven, keep the squash warm in there.
While the squash is roasting in the oven, cook the black beans. In a medium skillet, turn the heat to medium and heat the extra virgin olive oil. Add the minced onion and cook until soft but not browned. Stir occasionally so the onions do not burn or brown, about 6 - 10 minutes. Halfway through cooking the onions, add the minced garlic and epazote, and stir into the onions.
Once the onions are done, add the cooked black beans and stir to mix, then cook until heated all the way through.
Taste and correct seasoning with more Kosher salt, or epazote if needed.
Turn off the heat and remove about a third of the cooked beans and place in a small bowl, or food processor. Add about 1 -2 tablespoons of reserved bean liquid and mush the beans with a fork, or purée with an immersion blender or food processor until smooth. Add the puréed beans back into the skillet with the black beans and onions. Stir to combine. Turn off the heat and loosely cover to keep warm.
If you need to reheat the beans turn on the heat to medium and add a little extra virgin olive oil. Warm the beans until your desired temperature.
Warm your tortillas in a 350°F (175°C) oven. Stack 4 tortillas and wrap in foil. Repeat with the remaining tortillas. Place the tortillas in the oven and bake until warm for15 minutes. If possible, time it so tortillas and black beans are done at the same time. See blog story for a link about other ways to warm up tortillas.
Assemble the tacos
Place a heaping tablespoon of the beans on a tortilla and spread it into a circle in the center of the tortilla. Place a couple of wedges of the winter squash on the beans. Add one slice of avocado. Garnish with some crumbled feta or cotija cheese, a dollop of creme fraiche, salsa verde, minced cilantro, peanuts and pumpkin seeds.
You will probably have more beans than you need. You can save the beans and make them into black bean spread or dip as an appetizer. Or serve with rice and roasted or sautéed vegetables for a complete vegetarian meal. Or as a side dish with grilled meats.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Whenever I try a new food or learn a new trick I like to share it with you on my blog. This week I discovered a winter squash I never had before, kabocha squash. It is a gnarly looking green winter squash like a small pumpkin, and tastes like a blend of sweet potato and pumpkin. Kabocha is sweet and dense like a sweet potato, but with as silkier texture. Compared to a sugar pumpkin, it has a deeper burnt orange color, smoother texture, and a richer sweet squash flavor. It is not a new variety, but one that is gaining in popularity throughout the US. Like most winter squashes, you can substitute Kabocha in most recipes using winter squash.
My curiosity was piqued after reading a recipe for Red Curry Ginger Squash Soup. In the recipe the author described Kabocha squash as the sweetest of winter squashes available. Of course, I had to test her statement and bought it to make her soup. This soup is made up of some of my favorite flavor combinations, Thai red curry paste, coconut milk, fresh ginger, and lemongrass. I have a weakness for Thai coconut curries and love stews and soups made with them. With that in mind, I knew this soup recipe is a winner.
Red Curry Ginger Squash Soup comes from Meyers and Chang At Home, by Joanne Chang and Karen Akunowicz. This is a wonderful cookbook featuring dishes from the restaurant Meyers and Chang in Boston’s South End neighborhood. The book is filled with amazing recipes celebrating Taiwanese food and Joanne Chang’s Taiwanese American heritage. For their ginger curry soup recipe, they recommend using one of three different winter squashes, with Kabocha high on their list. I found soup is a great meal to make when trying an unfamiliar vegetable. In the event you are not totally in love with the flavor, it is easier to doctor-up soup into something preferable. Fortunately, kabocha’s flavor satisfied like I thought it would, and required no doctoring. The rich and sweet flavor, and silky texture of the kabocha was perfect with the fresh ginger and Thai curry paste. This soup is giving my all-time favorite pumpkin soup some competition.
This is an easy soup to make, but there are a couple of considerations.
How to peel Kabocha squash 2 ways
Like a lot of winter squash, Kabocha has a very tough outer skin. Peeling off the skin is tricky. You need a good cutting board and sturdy surface, and a sharp chef’s knife.
First, cut the kabocha squash in half, then pull the two sides apart. Then scoop out the seeds like you would for a pumpkin. Scrape out as many stringy strands too. Once cleaned, cut each half into 3 or 4 wedges depending on how big your kabocha is. Finally, lay each wedge on its side with the skin facing out, and run your knife down along the outer side, slicing along the curve of the wedge.
The alternative method is to roast the Kabocha then slice away the peel. First, cut the kabocha in half, scoop out the seeds, then slice in wedges like the method above. Place the wedges on a sheet pan. Drizzle a little olive oil over the kabocha wedges and sprinkle with some Kosher salt. Place the sheet pan in a pre-heated 400°F/ 204°C oven. Roast the squash until the flesh is very tender, about 40 minutes to an hour. Using a spoon or a knife, scoop or cut out the flesh away from the peel. This method cooks and peels the vegetable at the same time.
More delicious Asian Cuisine inspired recipes:
Tips for making Kabocha Coconut Curry Soup
The other consideration is keeping the coconut milk from separating or curdling. This happens when the coconut milk reaches a certain temperature and the proteins that link the fat to the water change shape, denaturing of the protein, and no longer stay emulsified. It is a natural process and does not cause coconut milk to go bad. It just looks unappetizing. To prevent the coconut milk from curdling it is important to make sure the coconut milk is at room temperature and the ingredients in the pot are not boiling. I work at controlling the temperature, so the coconut milk stays emulsified and smooth. Stirring the soup helps with this as well.
While making this soup, I lowered the temperature after the kabocha became tender and mushy. Then I let the liquids in the pot cool down to barely a simmer. Once the soup cooled, but remained warm, I added the coconut milk while stirring constantly until the coconut milk incorporated. Once the coconut milk is added, the soup needs to cook for an additional 30 minutes. It is important to control the soup’s temperature, so it does not boil. I slightly turned up the heat to a low simmer and continued to stir the soup at regular intervals.
I have yet to determine if Kabocha is the sweetest of winter squashes around, but I am eager to continue testing that theory. My next kabocha adventure might be adding it in my pumpkin pie recipe, or my sweet potato cake recipe. What is your favorite Kabocha or winter squash recipe? Let me know in the comments section below the recipe.
If you liked this post and recipe, let me know by clicking on the Like button at the bottom of the post. Thank you.
Kabocha Coconut Curry Soup
- 2 TB olive oil or butter
- 1 small yellow onion chopped
- 2 TB fresh ginger peeled and minced
- 1 TB Thai Red Curry Paste
- 1 1/2 - 2 lbs 750 g - 1 k Kabocha or butternut squash, peeled and cut into 2" chunks
- 1 stalk lemongrass
- Zest from 2 limes (or preferable if you have access to Asian markets 2 makrut lime leaves)
- 1 13.5 oz 403 ml can of coconut milk
- 2 TB fresh squeezed lime juice more to taste
- 1 tsp sugar plus more to taste
- 1/2 - 1 tsp Kosher salt more to taste
Heat a large stock pot over medium high heat. Add the olive oil and heat for about a minute. Add the onion and garlic and gently cook until the onion is translucent, about 5 minutes. While the vegetables cook, stir frequently to prevent the onions and ginger from sticking to the bottom.
Add the curry paste and stir until incorporated. Cook for about 1 minute.
Add the kabocha, or butternut squash, and 2 cups (500 ml) of water. Bring to a gentle boil and cook until the squash is tender and mushy. About 15 minutes.
Prepare the lemongrass. Peel off the outer papery layer and discard. If your lemongrass is not already trimmed, cut off the top 2/3 of the stalk, leaving about 6-7 inches of a pale and pliable piece. Cut off the dense base of the stalk. Slice the stalk down the center lengthwise.
Turn down the heat to low. Add the lemongrass and lime zest, or lime leaf if using.
Once the soup ingredients stop boiling and cooled to a low simmer, add the coconut milk. Constantly stir until the coconut milk is thoroughly mixed in. Be careful not to allow the soup to a boil, or the coconut milk will curdle. Frequent stirring will also prevent the coconut milk from curdling.
Turn the heat up to medium-low and cook for about 30 minutes. Make sure the temperature does not get above a gentle simmer. Stir the soup at frequent intervals to prevent curdling.
When done, remove the lime leaves (if using) and lemongrass from the soup. Use a fork to help fish out any loose lemongrass strings.
Purée the soup. In a blender, food processor or immersion blender, process the soup until smooth. If you are using a blender leave a vent for the heat to escape. Also purée the soup in batches so the soup does not explode. I used my immersion blender with good results and avoided possible explosions with a blender. However, blenders do a better job at getting a smoother purée.
Once puréed, pass the soup through a fine mesh strainer.
Place your soup back in your stock pot and taste, and turn the temperature to medium low. Add the lime juice and correct the seasoning with the sugar and salt. Taste and adjust the seasoning. When adding the sugar and Kosher salt, start with less amounts then taste. You can easily add more. Add more lime juice if needed. Also, add more water if the soup is too thick. The texture should be light and smooth and not too thick.
Serve warm right away.
Can be made 2 days in advance and stored in an airtight container in the refrigerator, or freeze up to 2 weeks.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.